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4 sliced of Tuscan Prosciutto
2 ounces of fresh shaved Parmigiano Reggiano
1 ounce of fresh baby wild arrugola
1 table spoon of balsamic fig glaze.

Tuscan "prosciutto" with tossed wild baby arugula, Parmigiano Reggiano and balsamic fig glaze


Prepare you balsamic fig glaze, arrange the thin Tuscan prosciutto slices, on the center of a plate, allow to make a nest to center the lightly tossed wild baby arugula with the shaved Parmigiano Reggiano, garnished with drops spoons of the balsamic fig glaze.